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The Artisan's Kitchen: Season 1 - 10 Episode s
1x1 - Churros Two Ways
July 15, 2021
Bryan makes traditional churros with chocolate sauce, then steps it up by making churro ice cream sandwiches.
1x2 - Honduran Breakfast Galette
July 15, 2021
Bryan combines his childhood memories of a desayuno tipico -- or traditional Honduran breakfast -- with his love for galettes to create a savory egg and salsa breakfast galette filled with refried beans and topped with avocado, crema and salsa.
1x3 - Raspberry Honduran Cheesecake
July 15, 2021
Bryan makes a traditional Honduran cheesecake he learned from his mom, swirled with raspberry jam and topped with toasted sesame seeds.
1x4 - Bananas Foster Crème Brûlée
July 15, 2021
Bryan takes a classic dessert, bananas Foster, and turns it into crème brûlée topped with flambéed bananas and berries.
1x5 - Double Chocolate Fudge Cookies
July 15, 2021
Bryan, a self-proclaimed cookie lover, shares one of his favorite recipes: double chocolate fudge cookies topped with chocolate chunks and flaky sea salt.
1x6 - Deep Dish Pizza
July 15, 2021
Bryan's Chicagoan friend, Anthony, drops by to help him create a delicious, no-knead deep dish pizza with sausage, peppers, onions and garlic butter sauce.
1x7 - Beignets With Dipping Sauce
July 15, 2021
Inspired by his hometown of New Orleans, Bryan shares how to make classic, powdered sugar-coated beignets with a café au lait dipping sauce using white chocolate and chicory coffee.
1x8 - Jalapeño Cheddar Cornbread
July 15, 2021
Bryan takes inspiration from his childhood in New Orleans and dishes up a special cornbread with a side of red beans and rice. Freshly sliced jalapeños and cheddar cheese put a flavorful spin on this classic dish.
1x9 - Rustic Sourdough Bread
July 15, 2021
From kneading to shaping, Bryan teaches how to make a rustic sourdough bread loaf and rosemary compound butter.
1x10 - Sourdough Starter Tutorial
July 15, 2021
Bryan offers a step-by-step guide to making a sourdough starter, then shows how to turn it into levain.